Method

Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm – dip your little finger in to check.

Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you’re not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).

Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.

Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you’ve got, fold the cream and chocolate together in a figure-of-eight motion. Don’t be nervous – keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture – you will see and feel it thicken as you fold.

Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).

Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.

Recipe Tip

Try it with nuts or orange

For a nutty finish, sprinkle
with 25g/1oz chopped toasted
hazelnuts instead of the cocoa. Or for chocolate orange torte,
omit the coffee and whip the
cream with the cinnamon
and 2 tsp finely grated orange
zest. Decorate with
roughly-chopped chocolate
coated orange peel (try Duchy
Originals).

Recipe Tip

Equipment

You'll need a small cake tin with a loose base- an 18cm springform tin (the type with sides that unclip) is ideal- you can use a larger tin but it will make the torte shallower. A tip I’ve picked up from chefs is to line the tin with plastic to get a smooth edge, so you’ll also need an (unused) A4 clear plastic folder. You could use cling film, but take care to get it well into the corners of the tin as the torte will take the exact shape of the cling film, wrinkles and all.

I found the recipe a little confusing to follow but in the end, got a tasty and delicious product, at least my family seems to think so! A good thing to make for family members who require an eggless and a gluten free diet, but make sure you check the ingredients of the chocolate used... Overall a great recipe!
4 Stars

patriciaf

25th Sep, 2015

5.05

This is the second time I've made this but this time I've omitted the coffee and decorated with freeze dried strawberry pieces Served with fresh strawberries. Lovely both times.

Amateurchef101

12th Feb, 2015

Brilliant and easy recipe. Used is a few times now and have started using a biscuit base and a larger cake tin. Dont worry too much about over whipping the cream as it will still fold in easily enough if the chocolate mixture is warm. Also have taken to whisking if I fold it too much and I looks a bit loose.

mairetheresa

8th Jan, 2015

Had anyone made with white chocolate? Also the consistency was like chocolate mousse. Would folding for longer help to thicken as I was in a bit of a rush due to last minute change in arrangements!

Amateurchef101

12th Feb, 2015

I found this but used the balloon whisk again after folding, It seemed to stiffen up. The consistency is supposed to be quite light and fluffy, hence the truffle part. Hope this helps.

emzy-jane

1st Aug, 2014

Such a simple recipe and turned out perfect.After reading the comments I decided to do a chocolate biscuit base , I made the coffee one and scattered toasted hazlenuts on top instead of cocoa lovely will be doing this again and again.

cahollier

12th Jun, 2014

5.05

Yes, I have made this a few times.Once set in the fridge I have put the whole thing in the freezer & cut portions before it is completely frozen. Taken out about an hour before needed it is so much easier to handle.
Dinner party guests loved it & recipe requested. Agree with others that it is very very rich so a little portion only. Served with strawberries & had made a Spanish orange cake as well, most guests had all 3 on their plates & looked very colourful.

Sweet Pea K

15th Apr, 2014

5.05

Absolutely amazing! I put a biscuit base on mine and omitted the coffee... delicious! I have made this a few times now and will make it many times again!

in_training

26th Dec, 2013

Don't know what happened but the texture was all wrong. It was very watery and not like a torte at all. A shame because the taste was really good.

Pages

"Whip with a balloon whisk until the cream looks like step 3". Are there supposed to be pictures? This instruction was being given in step 3. At least give a description of what it is supposed to look like.

Beccy Spurr

30th Aug, 2013

What size cake tin to use?

Kylie-Cupcake

18th Jan, 2014

Instead of coffee granules, I use a good handful of raspberrys frozen or fresh and mix in when folding the whisked cream with the cooled chocolate mixture. I also added a tablespoon of raspberry conserve jam - yum!!!

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